Braised Chicken Thighs with Olives & Tomato
This recipe is for general information only and is not medical or nutritional advice. Healing timelines, diet restrictions and medication choices vary from patient to patient. Always follow the instructions given by your treating dentist or surgeon. Read the Medical Disclaimer.
Bone-in chicken thighs braised until fall-apart tender in a fragrant olive and tomato sauce.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 onion, diced
- 4 garlic cloves, sliced
- 400g crushed tomatoes
- 150g Kalamata olives, pitted
- 100ml dry white wine
- 2 sprigs thyme, 2 bay leaves
- Olive oil, salt, pepper
Method
- 1
Brown chicken thighs skin-side down in olive oil until golden, about 8 minutes. Flip, cook 3 minutes. Set aside.
- 2
In the same pan, soften onion and garlic 5 minutes.
- 3
Add wine and reduce half. Add tomatoes, olives, and herbs.
- 4
Return chicken. Cover and braise 35–40 minutes on low heat until very tender.
- 5
Remove lid for last 10 minutes to thicken sauce. Serve over soft polenta.
Phase 3: Weeks 2–6 (Building back)
What you can eat now
By week two you can begin rebuilding your diet more normally. Introduce tender proteins, soft pasta and rice, and cooked vegetables. Still avoid anything crunchy, chewy, or sticky.
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